The Best of Malaysian Food (Nasi Lemak)

A Complete set of Nasi Lemak

In Kuala Lumpur, it is called the national dish, a national heritage of Malaysia. It is not to be confused with Nasi Dagang sold on the east coast of Malaysia or Terengganu and Kelantan although both dishes can usually be found sold side by side for breakfast. However, because of the Nasi Lemak's versatility in being able to be served in a variety of manners, it is now served and eaten any time of the day.

With roots in Malay culture, its name is a Malay word that literally means 'rice in cream'. The name is derived from the cooking process whereby rice is soaked in coconut cream and then the mixture steamed. Sometimes knotted screwpine (pandan) leaves are thrown into the rice while steaming to give it more fragrance. Spices such as ginger and occasionally herbs like lemon grass may be added for additional fragrance.

Traditionally, this comes as a platter of food wrapped in banana leaf, with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, hard boiled egg, and hot spicy sauce (sambal) at its core. As a more substantial meal, nasi lemak can also come with a variety of other accompaniments such as chicken, cuttlefish, cockle, stir fried water convolvulus (kangkong), pickled vegetables (achar), beef rendang (beef stewed in coconut milk and spices) or paru (beef lungs). Traditionally most of these accompaniments are spicy in nature.

Nasi Lemak is widely eaten in Malaysia, even as a dish served in Malaysian schools. Nasi lemak is a common breakfast dish, sold early in the morning at roadside stalls in Malaysia, where it is often sold packed in newspaper, brown paper, or banana leaf. However, there are restaurants which serve it on a plate as noon or evening meals, making it possible for the dish to be eaten all day. Nasi lemak kukus which means hot nasi lemak is another name given to nasi lemak served with hot cooked rice.

Different versions

Nasi Lemak, here served with fish cake, ikan bilis, egg, and buah keluak chicken

There are different versions of Nasi Lemak as prepared by different chefs in different cultures. Hotels have nasi lemak on their menu with elaborate dishes, such as beef rendang and the addition of other seafood, while humble roadside stalls sell them ready packed, known as "Nasi Lemak Bungkus", meaning "Wrapped Nasi Lemak", with minimal additions that costs between Ringgit Malaysia 1 to 7 per pack. There are Malaysian Chinese and Malaysian Indian versions.

Malaysian Indian version

The Malaysian Indian version is similar to the original version. However, Hindus do not eat beef. Beef is not included while preparing Malaysian Indian version of nasi lemak.

Malaysian Chinese version

Although it is not common to see Malaysian Chinese stalls and restaurants selling nasi lemak, there is a non-halal version that contains pork sold in towns and cities such as Malacca and certain parts of Kuala Lumpur. Some Malaysian Chinese hawkers are known to make minced pork sambal.

Vegetarian version

In certain parts of Kuala Lumpur, some Malaysian Chinese and Malay hawkers offer vegetarian nasi lemak in which the meat is substituted with tofu.

How to Make Nasi Lemak.

Ingredients for rice

1 Cup Rice,(washed and drained)

2 Cups Santan

1 Pandan Leaf, (tied in a Knot)

1/4 Teaspoon Salt

Ingredients for Prawn Sambal

10-12 Prawns,(shelled and de-veined)

1 Large Onion,(sliced)

1/4 Teaspoon Salt

1 Teaspoon Sugar

2 Tablespoons Tamarind Juice

2 Tablespoons Cooking Oil

Pound together :-

2 Dried Chillies

2 Fresh Chillies

1 Small Piece Blacan

1/2-inch piece Lengkuss

1 Candle Nut

Ingredients for Garnishing

2 Hard-Boiled Eggs,(cut in wedges).

2 Tablespoons Ikan Bilis,(deep-fried till crisp).

1 Piece Yellow Bean Curd,(deep-fried & sliced thinly).

1/4 Cucumber,(sliced thinly).

2 oz Kangkong,(scalded)

Steps

1) Wash and clean the rice and put it in a small pot. Add the Santan and the Pandan Leaf and bring to the Boil.

2) When the rice begins to boil, lower the heat.

3) Simmer gently for 10 -15 minutes until all the water has been absorbed and remove from the heat.

4) Loosen rice grains with chopsticks. Cover up and allow rice to cook in its own heat for 10-15 minutes.

5) While the rice is cooking, prepare the Garnishing and Prawn Sambal.

6) For the Sambal, heat oil and fry the onions until slightly brown.

7) Add the pounded ingredients and fry until fragrant. Add Prawns and fry for 2 - 3 minutes.

8) Add Sugar, Salt and Tamarind Juice. Allow to cook for another 4-5 minutes and serve.

9) Serve the rice with the Sambal and other Garnishing.